Sushi Sato
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Okonomi Tasting ** "We leave it up to you" ** Chefs Starter, 10 Pieces of Nigiri (Sushi), Soup & Dessert. Guests are Welcome to Personalize their own Dream Tasting or Choose the Traditional Omakase Style Tasting.
1 Chefs Inspiration Starter, 10 Piece Nigiri (Sushi), Zensai, Soup & Dessert
Seasonal White Fish Dressed in Aji Amarlillo
Yellow-fin Tuna, Coconut, Cilantro & Cashews
Fluke, Yuzu Lemon, Rocto Chilie, Cilantro & Lemon Zest
King Salmon, Yuzu, Olive Dry Miso, Chives & Crispy Garlic
Amberjack, Yuzu Lemon, Chives, Truffle Oil & Seasalt
Yellow-tail. Yuzu Soy, Serrano Pepper & Cilantro
Butter Basted Hokkaido Scallop, Corn Succotash, Shiso Oil & Garlic Chili Glaze
Katsuobushi Cream, Bonito Flakes & Chives
Flash Fried Japanese Eggplant, Aka Misso Puree & Gobo Chip
Secret Blend White Miso Marinated Black Cod, Roasted Yama Imo, Chartreuse Tomato & Asari Clam Dashi
Shitake Mushrooms with Fish Cake, Tofu & Shimeji Mushroom Sansho Soy
Seared A-5 Wagyu Ribeye, Roasted Shimeji, Sansho Demi-Glaze & Dashi Shallot Risotto
Hokkaido Red Crab & Yuba Dashi Anakake Glaze
Red Miso Soup
Chef's choice 5 kinds 10pcs
Chef's choice 6pcs seasonal fishes
Yellow-Fin Tuna Loin, O-toro Bluefin Tuna Belly & Sushi Rice
King Salmon, Ocean Trout, Cured Salmon Caviar & Sushi Rice
Roasted Glazed BBQ Eel & Sushi Rice
Hokkaido Red Crab, Miso Cream Risotto with Truffle Essence
Roasted Free Range Chicken, Teriyaki Glaze, Sauteed Assorted Vegetables dressed in Black Garlic Vinaigrette & Rice
Pan Seared King Salmon, Teriyaki Glaze, Assorted Sauteed Vegetables & Rice
Lean Tuna
Soy Cured Medium Fatty
Fatty
Supreme Fatty Tuna
Soy Cured King Salmon, NZ
King Salmon Belly, NZ
Ocean Trout, Tasmania
Ocean Trout Belly, Tasmania
Yellow Jack, Japan
Amberjack, Japan
Yellowtail, Japan
Snow Crab, Hokkaido
Live Scallop, Japan
Sea Urchin, Santa Barbara
Sea Urchin, Hokkaido
Soy Cured Salmon Caviar, Japan
A5 Grade Wagyu Beef, Japan
Red Snapper, Japan
Halibut, Korea
Golden Eye Snapper, Japan
Rosy Seabass, Japan
Blue Nose, Japan
Wild Horse Mackerl, Japan
Yellow-Fin Tuna & Cucumber
King Salmon & Avocado
O-toro Fatty Tuna, Scallions & Pickled Daikon
Roasted, Glazed BBQ Eel & Avocado
Hamachi, Garlic Puree, Cilantro, Serrano Peppers & Yuzu Kosho
Seasoned Red Crab & Avocado
Salmon
Tuna
Assorted Tsukemono (Pickles), Tamago, Avocado & Cucumber
House-made Citrus panna cotta with Mango Coolie
Japanese Ceremonial Matcha cheese cake
Dewars 8y, Vanilla black tea, Orange bitters, Coconut oil, Wood Chips Smoke
Kikori infused coconut oolong tea, Falernum, Yuzuri, Lemon, Pistachio, Trinity bitters
Casadore silver, Lime zest cordial, Campari, Basil syrup, Lime, Chocolate walnut bitters
Toki Whiskey, Sakura cordial, Q-soda
Roku gin, Honeydew cordial, Q-topic water
Mount gay rum, Pineapple cordial, Coconut kombucha
Seedlip Spice, Alchemist Prickly pear, Pineapple, Lime, Q-Ginger beer.
Seedlip Citrus, Lemon, Simple, Grapefruit
Carbonated Water
Genmai Cha Green Tea
Aromas of ripe apples and pears with a light sweetness of honey on the palette and a dry, crisp finish
Brightly aromatic with hints of banana, apple and white flowers. Rich mouthfeel with bright acidity and a refreshing finish
Terroir-driven sake that is deep and complex, yet fresh and impeccably well-balanced
Bright and refreshing aromas of melon and green apple. Tart acidity balances a slight sweetness of vanilla and almond
Floral tropical aromas and light fruitiness on the palette with hints of anise compliment a soft, round mouthfeel
Light, clean and soft. Elegant floral aromas give way to a velvety mouthfeel
Distinctive, earthy aroma with hints of mushroom. Deep, savory, complex flavor and a dry finish
The perfect balance of subtle sweetness, acidity, umami and a slight grapefruit-like bitterness
Bracingly dry, with hints of spice, honeydew and lychee that evolve into a multi-layered expression of a truly unique sake
Sweet tropical fruit on the nose, but finishes dry. A pleasantly well-balanced Nigori
Lightly sweet with a texture reminiscent of powdery snow
Made from the famed Kaga Ume, it's lush sweetness is uplifted by a unique, tart acidity and a hint of saltiness, somewhat reminiscent of umeboshi
Fresh pressed, estate-grown, organic Yuzu blended with a well-balanced and clean Junmai Sake
Dry hopping gives Asahi Super Dry a moderate balanced bitterness and a crisp, clean finish
Ancient old Asian recipe at its finest - malty, not too bitter and with a dry finish
Seasonal White Fish Dressed in Aji Amarlillo
Yellow-fin Tuna, Coconut, Cilantro & Cashews
Japanese Fried Chicken with House made Ponzu
Deep Fried Prawn with House Aioli
Hokkaido Fresh Scallop with Cucumber, Seaweed & Tosazu
Japanese Yellowtail with Dried Garlic, Ponzu & Truffle Essensce
Spicy Salmon wrapped in thin sliced Avocado with Special Sauce
2 pc Hamachi, 2 pc Akami & 2 Pc Salmon
3 kinds of fishes, Shiso, Cucumber, Daikon & Tamago
Top: Fatty Tuna, Lobster, Caviar, Uni, Ikura & Scallop | Inside DF Prawn & Avocado
Assorted Sashimi over Garden Greens with House Dressing
Assorted Japanese Premium Fishes with Sushi Rice
Roasted Glazed BBQ Eel & Sushi Rice
Cured King Salmon, Salmon Caviar & Sushi Rice
Sea Urchib Fatty Tuna & Sushi Rice | Add Truffle +20
Roasted Free Range Chicken & Teriyaki Glaze
Hokkaido Red Crab, Miso Cream Risotto with Truffle Essence
Thick wheat Noodle in Dashi Broth with shrimp tempura
Thick wheat noodles with chicken in light soy broth
Red Miso Soup
Top: Fatty Tuna, Lobster, Caviar, Uni, Ikura & Scallop | Inside DF Prawn & Avocado
California Roll Topped with Assorted Fish
California Roll Topped with Eel and Avo
Spicy Tuna, Cucumber Topped with Spicy Salmon & Jalepeno
Spicy Tuna, Cucumber topped with spicy Salmon & Jalepeno
Shrimp tempura, Cucumber, Avo with Crunchy Topping
California Roll Topped with Torched Salmon
Spicy Crab & Cucumber topped with scallop & Yuzu Ponzu
King Salmon & Avocado
Seasoned Red Crab & Avocado
Spicy Tuna & Cucumber
Deep Fried Prawn Cucumber & Avocado
BBQ Eel, Avo & Cucumber
Takuan, Avo & Cucumber
Lean Tuna
Soy Cured Medium Fatty
Fatty
Soy Cured King Salmon, NZ
Yellow Jack, Japan
Amberjack, Japan
Sea Urchin, Santa Barbara
Soy Cured Salmon Caviar, Japan
Red Snapper, Japan
Housemade Seasonal Panna Cotta
Housemade Basque Cheese Cake
Dewars 8y, Vanilla black tea, Orange bitters, Coconut oil, Wood Chips Smoke
Kikori infused coconut oolong tea, Falernum, Yuzuri, Lemon, Pistachio, Trinity bitters
Casadore silver, Lime zest cordial, Campari, Basil syrup, Lime, Chocolate walnut bitters
Toki Whiskey, Sakura cordial, Q-soda
Roku gin, Honeydew cordial, Q-topic water
Mount gay rum, Pineapple cordial, Coconut kombucha
Seedlip Spice, Alchemist Prickly pear, Pineapple, Lime, Q-Ginger beer.
Seedlip Citrus, Lemon, Simple, Grapefruit
Carbonated Water
Genmai Cha Green Tea
Aromas of ripe apples and pears with a light sweetness of honey on the palette and a dry, crisp finish
Brightly aromatic with hints of banana, apple and white flowers. Rich mouthfeel with bright acidity and a refreshing finish
Terroir-driven sake that is deep and complex, yet fresh and impeccably well-balanced
Bright and refreshing aromas of melon and green apple. Tart acidity balances a slight sweetness of vanilla and almond
Floral tropical aromas and light fruitiness on the palette with hints of anise compliment a soft, round mouthfeel
Light, clean and soft. Elegant floral aromas give way to a velvety mouthfeel
Distinctive, earthy aroma with hints of mushroom. Deep, savory, complex flavor and a dry finish
The perfect balance of subtle sweetness, acidity, umami and a slight grapefruit-like bitterness
Bracingly dry, with hints of spice, honeydew and lychee that evolve into a multi-layered expression of a truly unique sake
Sweet tropical fruit on the nose, but finishes dry. A pleasantly well-balanced Nigori
Lightly sweet with a texture reminiscent of powdery snow
Made from the famed Kaga Ume, it's lush sweetness is uplifted by a unique, tart acidity and a hint of saltiness, somewhat reminiscent of umeboshi
Fresh pressed, estate-grown, organic Yuzu blended with a well-balanced and clean Junmai Sake
Dry hopping gives Asahi Super Dry a moderate balanced bitterness and a crisp, clean finish
Ancient old Asian recipe at its finest - malty, not too bitter and with a dry finish
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